Poutine

When I was Montréal, I heard about this food called poutine. Now, some people like it, and some people don't. But I say it's a taste of Montréal - and a delicious one, too! (So says Buster Baxter, Official Food Taster!)

Directions

Wash the potatoes. Peel them if you'd like. (Note: peeling potatoes can be dangerous, so be sure to ask a grownup for help.)

Cut the potatoes into French fry-sized strips (not too small, not too big). Get a grownup to help with this part, too.

Pour a little olive oil onto a metal cookie sheet, then wipe it around with a paper towel until the sheet is coated.

Place the cut potatoes on the oiled cookie sheet. Pour on the 1 1/2 tablespoons of olive oil. Mix the potatoes with the olive oil until they are all coated in oil.

Sprinkle the potatoes with salt and pepper.

Spread the potatoes around on the cookie sheet so that none of the potato pieces are touching each other.

Use oven mitts when you put the cookie sheet into the oven.

Bake the potatoes for a total of 20-25 minutes. But here's the tricky part! You need to flip the fries over once or twice while they cook to make them brown evenly. So after 10 minutes, ask a grownup to use oven mitts to take the cookie sheet out of the oven, flip the potatoes over with a spatula, and then put the cookie sheet back in the oven.

Bake the fries for another 10 minutes.

While you wait for the fries to bake, open the can of gravy. Pour the gravy into a microwave-safe bowl. Microwave for 30 seconds at a time (as many times as needed) until the gravy is warm (not boiling hot). (Be careful! Have an adult check to see how hot the gravy is.) Once the gravy is warm enough, set it aside.

Time to check on the fries! Again, ask a grownup to use oven mitts to take the cookie sheet out of the oven. Look at the potatoes. Do they look golden brown? If so, they're done. If not, ask a grownup to flip the potatoes over with a spatula, and then put the cookie sheet back in the oven.

At this point, have a grownup check them every 3 minutes to see if they are cooked golden brown. When they are, they're done!

When the fries are done, have a grownup use oven mitts to take them out of the oven and put them in a large serving bowl. Be sure to turn off the oven. Put a handful of cheese curds (or mozzarella cheese) on the fries. Then pour some gravy over the cheese and fries.

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f